California Farm Fresh Egg Rice Noodles
No equipment needed, just a rolling pin and a sharp knife. These are the rice flour noodles used in asian cooking, but made with fresh eggs. They are 1/8” to 1/4” thick flat noodles, same width as fettucini, long as your cutting board. If you make the rice flour yourself, use glutinous sushi rice in your coffee grinder.
California Farm Fresh Egg Rice Noodles
No equipment needed, just a rolling pin and a sharp knife. These are the rice flour noodles used in asian cooking, but made with fresh eggs. They are 1/8” to 1/4” thick flat noodles, same width as fettucini, long as your cutting board. If you make the rice flour yourself, use glutinous sushi rice in your coffee grinder.
Open in Cookpad AppSteps
- 1
Grind rice to flour. Dust cutting board, knife and rolling pin with rice flour. Set 1/2 cup flour aside for more dusting.
- 2
Mix seasalt, rice flour, corn starch in large bowl. Put one fresh egg in center and Knead with your fingers. Add additional eggs omelette at time, then add 1Tbs warm water at a time till dough sticks together. Rest ten minutes. Roll out, dust again, roll till thin, dust again. Roll around a bamboo skewer or chopstick, cut in 1/4” strips, roll out to dry. Flour dust well to keep them from sticking. Fold and wrap in 2 oz portions. Keeps a week in fridge, then freeze.
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